@.onxlyprker: better than his own brother... #fyp #brianmoser #brianmoseredit #dexter #dextermorgan #aftereffects #aestheticedits #viral

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leo
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Sunday 11 May 2025 17:04:56 GMT
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210900fx
lazevfx(luis) :
damn
2025-05-11 20:27:49
4
osuxpy.vfx
osu fr :
Q good besto 🔥
2025-05-14 07:43:08
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perxless
𓆩perxles𓆪 :
God mi amol😘
2025-05-14 02:49:06
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plozeditz
ploz :
best editor
2025-05-11 17:15:56
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hi1jue
уникум :
схаваю любой контент по декстеру
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ashhcnz
✰ash :
que pro bby 🔥
2025-05-11 17:51:51
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zurcedits
zurc♚︎︎ xplr :
TALENTED BROO
2025-05-11 17:22:24
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brian_f1mozer
Brian fimozer :
я😈
2025-05-18 06:19:44
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blyzz.vamp
𝘽𝙡𝙮𝙯𝙯 🦇 :
por fin un edit mio 🚚🧊
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zurcedits
zurc♚︎︎ xplr :
Besto
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zurcedits
zurc♚︎︎ xplr :
Smoooth
2025-05-11 17:22:51
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.onxlyprker
leo :
ib- cc: @braedits - scp: @simon vip:@𓆩perxles𓆪 @Alonso @alonso @luis
2025-05-11 17:11:59
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s1ash_999
s1ash :
2025-05-14 15:39:45
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dextuhkltr
ᴱᵛⁱˡˢᵏⁱᵇⁱᵈⁱᴮʳⁱᵃⁿ! (¬、¬) :
skibidi Biney [proud]
2025-05-14 04:56:32
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arthur.3640
♱ 𝑨𝒓𝒕𝒉𝒖𝒓 :
Eu amo o biney [proud]
2025-05-13 16:00:44
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maguls.am
Maguls :
@Valedits Por favor, sígueme 🥺
2025-05-12 08:02:01
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hx.space
𝐀𝐃𝐑𝐈 🦦 :
Q pro
2025-05-11 22:47:14
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ansed1tz
Alonso :
Enseña 🥵
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QProo
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HERE’S WHAT I MADE FOR DINNER EP5: MUSHROOM-ASPARAGUS TEMPEH PASTA🔥 Y’all were back with another episode, but in a different format. This was dinner was simple and delicious. I am very happy. Hope y’all enjoy 🙏  ingredients salt, pepper, and olive oil, as specified 1 sixteen-ounce block tempeh 1 6oz package button mushrooms, diced 1 lb asparagus, ends trimmed, then cut into 1-inch pieces 12 cherry tomatoes, halved 5 cloves garlic, minced 1 four-serving package of fettuccine noodles 1/4 cup vegan butter, cubed 1 lemon, juiced chopped fresh basil vegan parmesan prep boil the tempeh for 15 mins in salted water, then remove and cool. reserve the boiling water for balancing asparagus and cooking pasta. heat a large sauté pan over medium heat, allow to warm 3 mins, then add 2 tbsp olive oil. once oil starts barely smoking, add the mushrooms evenly across the pan and allow to sear unmoved for 3 mins. while that’s going, bring your pot of water back to a boil. shake the pan to release the mushrooms, then move around and continue to cook another 2 mins. blanch the asparagus during this time, then transfer to the pan with the mushrooms and add a large pinch of salt. mix together and cook down 3 to 4 mins. remove mushrooms plus asparagus from the pan and cube the tempeh. place pan back over heat and add another 2 tbsp olive oil plus the tempeh. season with salt. sear the tempeh until golden brown on all sides, about 3 to 4 mins. start your pasta in the boiling water during this time. add the asparagus plus mushrooms and tomato to the pan with another pinch of salt and toss together. cook down 2 mins. add garlic and cook down another 2 mins. start adding ladles of pasta water into the saute pan to help develop a sauce. once the pasta is cooked, add it to the saute pan along with the vegan butter, lemon juice, and vegan parmesan. mix to combine, then serve topped with fresh basil and more vegan parm.  #veganrecipes #vegan #pasta
HERE’S WHAT I MADE FOR DINNER EP5: MUSHROOM-ASPARAGUS TEMPEH PASTA🔥 Y’all were back with another episode, but in a different format. This was dinner was simple and delicious. I am very happy. Hope y’all enjoy 🙏 ingredients salt, pepper, and olive oil, as specified 1 sixteen-ounce block tempeh 1 6oz package button mushrooms, diced 1 lb asparagus, ends trimmed, then cut into 1-inch pieces 12 cherry tomatoes, halved 5 cloves garlic, minced 1 four-serving package of fettuccine noodles 1/4 cup vegan butter, cubed 1 lemon, juiced chopped fresh basil vegan parmesan prep boil the tempeh for 15 mins in salted water, then remove and cool. reserve the boiling water for balancing asparagus and cooking pasta. heat a large sauté pan over medium heat, allow to warm 3 mins, then add 2 tbsp olive oil. once oil starts barely smoking, add the mushrooms evenly across the pan and allow to sear unmoved for 3 mins. while that’s going, bring your pot of water back to a boil. shake the pan to release the mushrooms, then move around and continue to cook another 2 mins. blanch the asparagus during this time, then transfer to the pan with the mushrooms and add a large pinch of salt. mix together and cook down 3 to 4 mins. remove mushrooms plus asparagus from the pan and cube the tempeh. place pan back over heat and add another 2 tbsp olive oil plus the tempeh. season with salt. sear the tempeh until golden brown on all sides, about 3 to 4 mins. start your pasta in the boiling water during this time. add the asparagus plus mushrooms and tomato to the pan with another pinch of salt and toss together. cook down 2 mins. add garlic and cook down another 2 mins. start adding ladles of pasta water into the saute pan to help develop a sauce. once the pasta is cooked, add it to the saute pan along with the vegan butter, lemon juice, and vegan parmesan. mix to combine, then serve topped with fresh basil and more vegan parm. #veganrecipes #vegan #pasta

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